Chicken Pockets

This is just a great comfort food on a cold night. My husband and kids love it. There will definitely be enough soup mixture left over for mashed potatoes.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 2  chicken breasts, cooked and cubed
• 1 (8 ounce) can  refrigerated crescent dinner rolls
• 2 (10 ounce) cans  cream of chicken soup
• 1 (10 ounce) can  cream of mushroom soup
• 1 (12 ounce) can evaporated milk
• 1 (8 ounce) container sour cream
• 2  cups  of shredded cheddar cheese

Directions

1. Preheat oven to 375.
2. Place soups, milk, and sour cream in a medium saucepan and heat through.
3. On the bottom of a 13x9 pan spread a small amount of the soup mixture.
4. Take one crescrent roll and fill with a small amount of chicken and cheese.
5. Roll and secure, place in pan.
6. Repeat with all 8 rolls.
7. Place in oven and bake for 7-9 mins, or until rolls are lightly browned.
8. Remove from oven and cover each roll with a generous amount of the soup mixture.
9. Cover all with cheddar cheese.
10. Return to oven and bake til cheese is melted and soup is bubbly.